TheFoodPan3 – New Local Pies Flavour [MEDIA DROP]

The team from TheFoodPan3 just dropped off their latest creations of savoury meat pies. They have created 2 new locally inspired flavours pies, Ayam Kari Kapitan [$8] and Chunky Beef Rendang [$9].

Delivery from TheFoodPan3

TheFoodPan3 is a home-based business that make its artisanal pies from scratch. The base of the pie is thick, buttery, yet you can taste the puffiness in the pastry. The pies are freshly baked and they try to time it as close as possible to the delivery or picked up time. Another thing that impresses me, is the size of their pies. They are HUGE!

The Pies

When I opened the top pastry of the Ayam Kari Kapitan pie, the ingredients filled the pie to the brim. The fillings consist of one-half of a hard-boiled egg, chunky carrots, potatoes and chicken pieces. All of the coated in curry and deliver spicy and rich flavour. I can taste the rich and robust flavour of the curry chicken, encased in the puffy, buttery pastry in every bite. The spiciness level is around 8/10. Yummy.

Ayam Kari Kapitan Pies

Moving to the Chunky Beef Rendang. Shape-wise, it is probably one of the closest-looking pies to the one I like to consume in Australia, but double in size. When I slice the pie, I can smell the aromatic rempah, herbs and spices coming out from the fillings. The beef is soft, fork tender, soaks up all the rempah, herbs and spices inside. Since it is a rendang, the fillings are a bit on the sweet side.

Chunky Beef Rendang

TheFoodPan3 team also send us the classic pies, Classic Chicken Pie [$7] and Red Wine Chunky Beef Pie [$9]. I reviewed them previously; however, it seems the taste of the classic pies have improved.

For the Classic Chicken Pie, the fillings consist of chicken, potatoes, carrots, peas, cooked in cream and one-half of a hard-boiled egg added during the pie-making process. The cream binds all the ingredients together, yet it is not heavy and allows the natural flavour of the ingredients to stand out. Definitely, one of the best chicken pies I ever tried in Singapore.

Classic Chicken Pie

The red wine chunky beef pies are the ones with dry chopped herbs on top. When I cut through the pies, the fillings did not flow out easily. It shows that they packed the fillings to the brim. The chunky beef cuts are lean, yet it is tender and well cooked. The gravy cooked with carrot and red wine, penetrated well into the inner part of the meat and at the same time extracted the beef essence into the delicious gravy.

Red Wine Chunky Beef Pie

CBK Verdict: I am impressed with the latest creation from TheFoodPan3. They have gone local with Ayam Kari Kapitan and Chunky Beef Rendang Pies, and they are pretty nice. If you like meat pies like I do, TheFoodPan3 artisanal meat pies are definitely a must-try. Cheers!!

Storage conditions: If you order the pies fresh, you can keep them refrigerated for 3 days. Or you can order the pies frozen, then you can keep them longer. Reheat instructions will be provided on the box as well.

Storage & Reheating instructions

Thank you very much TheFoodPan3 for arranging the delivery.

TheFoodPan3

Home Base Business

Made to order Pies & Specialities

F: https://www.facebook.com/profile.php?id=100084932408558

IG: @TheFoodPan3

E: thefoodpan3@gmail.com

WA: +65 9796 5460

Boon Kee Kway Teow Noodle – Since 1976

Boon Kee Kway Teow Noodle. Huh? That is my first reaction. I never heard of that name before, although I am a regular patron of the handmade fishball noodle shop at Chia Chee Drive. I spotted a post in one of the Food Group and it proudly posted that Boon Kee Kway Teow Noodle (“Boon Kee”) has been operating since 1976.

Hidden in Jalan Senang, the secluded part of Kembangan, the coffee shop catered mainly for the surrounding residents. It is very easy to spot outsiders like LD and I, when we enter the coffee shop.

When I went to the stall to order, Ah Guan, the first generation is busy changing the water for cooking the noodle. I was served by the son, Ah Poh. I ordered Mee Kia, dry and non-spicy ($4). He then asked me if I wanted ketchup or black sauce. I decided on the black sauce.

Mee Kia, Dry, Black Sauce

For $4, the portion is very generous. The toppings of bak chor (minced pork), sliced fish cakes, fishballs and meatball covered the noodles. The black sauce and pork oil are perfectly tossed to cover the al-dente noodles. Luckily, I did not order the $5 version, if not I will be having a hard time finishing it.

Mee Kia with Dark Sauce (Malaysian Style)

LD ordered the Mee Kia, spicy ($4). Usually, she will ask to add ketchup to the noodles, however, in Boon Kee this is the standard style. They called it the classic. The noodle is al-dente and the portion is generous as well. Although the chilli is good, LD says it is missing a bit of OMPH!!.

Mee Pok, Dry with Chilli (Ketchup + Chilli)

I also ordered Fishball Soup ($4). We got around 12 pcs of fishballs. The fishballs are soft and bouncy, plus you can see some pork lard swimming in the soup. I personally like the meatball better than the fishballs.

Fishball Soup

The drink stalls seem to be run by the same team, as they all wear the red colour Boon Kee Kway Teow Noodle shirt.

Overall, it was a fruitful journey to Jalan Senang. Boon Kee version of fishball noodle is indeed the classic version. We will return to try their Laksa and White fishball noodle (pork lard + light soy sauce version) as well. Cheers!!

Food & Drink: 8/10

Value: 9.5/10

Service: N/A (Self Service)

Ambiance: N/A (Coffee Shop)

Budget per Person: $0 – $10

Boon Kee Kway Teow Noodle

(Since 1976)

92 Jalan Senang

Singapore 418464

T: +65 9362 8578

IG: @Boonkeekwayteownoodle

OH:

Mon – Sat: 06.15 – 15.30

Closed on Sundays

Feng Xiang BKT – Klang Style Claypot Bak Kut Teh + Zi Char Delights [MEDIA INVITE]

Feng Xiang is a Klang-style Claypot Bak Kut Teh born during the pandemic 2 years ago. It started when Mr Harvey Ang, the co-founder was yearning for the robust flavour of his hometown Klang’s Bak Kut Teh and he was unable to “balik kampung” (go back home). Created with family heirloom recipes passed down through generations and the skilful use of 16 premium ingredients and herbs, Feng Xiang BKT evokes memories Klang’s signature taste. As Feng Xiang is well received by the customers, they have expanded to nine outlets around Singapore.

Feng Xiang @ Vivo City

We had our tasting at Feng Xiang Food Republic @ Vivocity. It is a restaurant within the Food Republic, with up to 60 seats.

The Menu Board

The Drink Menu

Herbal Bak Kut Teh (Soup) Regular $8.50. Served in a claypot, the ingredients include pork ribs, sliced pork, tau pok, enoki mushroom, shiitake mushroom and topped with fried beancurd skin. The broth is dark, robust and infused with herbs. The short pork ribs are juicy, succulent and infused with the essence of the broth. For a Klang-style BKT, I like the herbs to be very strong, however, the version at Feng Xiang is milder and can be easily acceptable by everyone.

Herbal Bak Kut Teh (Soup) 

Herbal Bak Kut Teh (Soup) - The Ingredients 

The Pork Rib

Bak Kut Teh (Dry) Regular $9.50. It is a sweet and savoury dish, cooked with string-thin cuttlefish strips, dried chilli and covered in the sweet dark sauce. The combination of caramelised sweet dark soy sauce, cuttlefish and dried chilli cooked in high heat, push that delicious and irresistible flavour into the pork ribs. What a “Flavour Bomb” and the best dry bak kut teh in Singapore.

Bak Kut Teh (Dry) 

Feng Xiang Pork Cutlet Fried Porridge $8.50. Signature fried porridge at Feng Xiang. The porridge is infused with shallots and hae bee (dried prawns), cooked at a very high heat. You can see the “fire show” when the chef cooks the fried porridge. The toppings include fried pork cutlet, pork lard, fried shallots and spring onion. The porridge is fragrant, smooth, creamy and not oily. The fried pork cutlet and pork lard provided a contrasting texture to the dish, and the generous portion can easily satisfy 2 persons.

Feng Xiang Pork Cutlet Fried Porridge 

Starting on 1st March 2024, Feng Xiang is introducing Zi Char favourites chosen by the Malaysian-born Chefs.

Har Cheong Gai (Prawn Paste Chicken Mid Wings), promotional price $4.90*, (original price $7.90) & Har Cheong Crispy Chicken Skin promotional price $2.90*, (original price $4.90). Har Cheong Gai is probably the most ordered dish in Singapore and Malaysia’s Zi Char scene. The version at Feng Xiang is well marinated, packed with umami flavour and crisp externally.

Har Cheong Gai (Prawn Paste Chicken Mid Wings) 

Since we always like the crispy texture of the Har Cheong Gai, Feng Xiang is offering the Har Cheong Crispy Chicken skin as well. It is super crispy and such umami overload. I like it as a snack, but it is also good to eat with the fried porridge. Yum Yum.

Har Cheong Crispy Chicken Skin 

Salad You Tiao, promotional price $3.90* (original price $5.90). It has a crunchy exterior, followed by bouncy and tasty squid paste. It is served with mayonnaise dip. Being adventurous, I dipped mine with dry BKT gravy and it was just amazing.

Salad You Tiao

Steamed Fresh Baby Squid, promotional price $6.90*, (original price $9.90). Steamed to perfection, the baby squid is fresh, tender and bouncy. The soy sauce, fried garlic and spring onion paired nicely with the squid. A must-order dish here.

Steamed Fresh Baby Squid

Promotion

With the purchase of Bak Kut Teh Soup, Bak Kut Teh Dry, or Fried Porridge, you are entitled to enjoy any of the 4 zi char dishes at the promotional price throughout March and April 2024.

Overall, it was an enjoyable meal at Feng Xiang. The Dry Bak Kut Teh, Har Cheong Gai Crispy Skin and Steamed Fresh Baby Squid are our picks from the delicious food. Cheers!!

Food & Drink: 7.5/10

Value: 8/10

Service: N/A (Media Invite)

Ambiance: N/A (Food Court)

Budget per Person: $0 – $10; $11 - $25.

Feng Xiang Bak Kut Teh @Vivo City

1 HarbourFront Walk

#03-01 Food Republic @VivoCity

Singapore 098585

W: https://fengxiang.sg/

F: https://www.facebook.com/fengxiangbkt/

IG: @fengxiangbkt

OH: Daily 10.00 – 21.00 Full detail of all Feng Xiang locations are available on their website or click here.

Kwong Cheong Thye x Celebrity Chef Heman Tan [MEDIA INVITE]

Asian Sauce Manufacturer Kwong Cheong Thye (“KCT”) unveil its latest line of specialty Western Paste and Sauce, Aglio Olio Chilli Paste & Paprika Hickory BBQ Sauce. This project is spearheaded by Mr. Alvin Choo, the 5th generation co-owner of KCT in collaboration with Celebrity Chef Heman, Winner of World Gourmet Awards 2022 (Western Cuisine Chef of the Year).

Signature Soya Sauce by Kwong Cheong Thye

Kwong Cheong Thye Products

The Aglio Olio Chilli Paste, a harmonious blend of zesty garlic and fragrant herbs, promises to transport your taste buds to the South of Italy, delivering an explosion of flavours that will leave you craving more. Meanwhile, the Paprika Hickory BBQ Sauce, infused with the smoky allure of the finest hickory wood, will likely transport you to a sizzling barbecue haven of South Carolina, where every bite is a revelation.

Aglio Olio Chilli Paste & Paprika Hickory BBQ Sauce

During the launch of Aglio Olio Chilli Paste & Paprika Hickory BBQ Sauce, we were treated to a scrumptious meal by Chef Heman and the team at KCT. The meal showcases the usage of both Aglio Olio Chilli Paste and Paprika Hickory BBQ Sauce in various dishes.

It started with bread platter; sourdough served with butter infused with Paprika Hickory BBQ sauce. The hickory sauce adds spice and smoky aroma to the smooth and creamy butter.

Sourdough Bread

Butter infused with Paprika Hickory BBQ sauce

For Amuse Bouche, we had Pulled Lamb Leg En Croute, Prawn Dumpling, Crispy Squid Dumpling and Cold Tofu. The pulled lamb leg is slow-cooked over 24 hours with Paprika Hickory BBQ sauce. The result is a fork-tender leg of lamb infused with lovely smoked paprika and hickory wood aroma inside the crispy pastry. The flavour of the BBQ sauce is less prominent in the crispy squid dumpling and cold tofu dishes. It is more subtle, but it adds another layer of flavour to both dishes.

Pulled Lamb Leg En Croute

Crispy Squid Dumpling

Cold Tofu

The prawn dumplings dish is similar to the spicy sour prawn dumplings version in Asian cuisine. The aglio olio chilli paste is added to the mix; however, it is overshadowed by the strength of the vinegar and chilli padi.

Prawn Dumplings

Amuse Bouche

The next dish is seafood bisque. Initially, we were served the Crab Timbale, a mixed of crab meat with prawns. Chef Heman and his team then bring in the hot soup (bisque) and pour it on the bowl tableside, till it covered the crab timbale. The bisque is thick and robust bisque, paired beautifully with the crab timbale. Chef Heman uses the oil from the paste to add a fragrant and spicy flavour that cuts through the robustness of the bisque. Yummy.

Seafood Bisque

Seafood Bisque

We had two main dishes Coral Cod Fillet and Aglio E Olio KCT Ramen. The Coral Cod is lightly seasoned and plated on top of tosaka and black fungi salad. At the bottom, the sauce is a mix of hollandaise sauce with Paprika Hickory BBQ Sauce. I like how the flavours interact, with the moist and crispy cod. The creamy hollandaise sauce absorbs the unique paprika and the lovely hickory sauce, at the same time tempering the strong flavour from the sauce so it paired well with the fish.

Coral Cod Fillet

For the Aglio E Olio KCT Ramen, Chef Heman takes a liberal approach with the paste. Each strand of KCT ramen is filled with the explosive flavour of Aglio Olio Chilli Paste. It was an explosion of flavour in each slurp. Very spicy!

Aglio E Olio KCT Ramen

Aglio E Olio KCT Ramen

Dessert is Spicy Chocolate Lava Cake with Lime Sorbet Crumble. This is not your ordinary Chocolate Lava Cake. The Aglio Olio Chilli Paste is folded in with the chocolate lava. I have tried chilli chocolate cake before, but this is at another level. Level 10. Though the lime sorbet supposed to cool down the fire, I was still unable to finish the chocolate lava cake, but LD did.

Spicy Chocolate Lava Cake with Lime Sorbet Crumble

Overall, Celebrity Chef Heman and the team at KCT have demonstrated the application of Aglio Olio Chilli Paste and Paprika Hickory BBQ Sauce creatively into these delicious dishes. With the availability of Aglio Olio Chilli Paste and Paprika Hickory BBQ Sauce, it is easier for us to recreate the restaurant flavours in our home. Hopefully, they can provide some interesting recipes in the future, so it is easier to guide the consumers on how to use KCT western sauce and paste. Cheers!!

Kwong Cheong Thye x Celebrity Chef Heman Tan

Speciality Western Paste and Sauce

Available flavours:

- Aglio Olio Chilli Paste ($5.95)

- Paprika Hickory BBQ Sauce ($5.95)

Both these paste and sauce are available at

- Kwong Cheong Thye online shop (www.kct.sg)

- Kwong Cheong Thye factory: 12 Senoko Ave, S758302

- Kwong Cheong Thye retail outlet: 61 Lorong 27 Geylang, S388187.

Thank you very much CQ Works, Kwong Cheong Thye and Chef Heman for hosting us.